Directions: Brown the ground beef, onion, and garlic in a skillet on the stovetop over medium heat. Cook untilmeat is no longer pink. Drain. Add the spaghetti sauce, salt, and oregano to the ground beef and stir until well mixed. Spread 1/4 of the meat sauce on the bottom of an ungreased 5 quart slow cooker. Place one 1/3 of the uncooked lasagne noodles over the meat in the bottom of the crock. Combine all the cheeses together and mix well. Spread 1/3 of the cheese mixture over the noodles. Repeat with two more layers of meat, noodles, and cheese in the order stated above. Finish with the last 1/4 of meat sauce on top. Place the cover on the slow cooker and turn it on high. Cook for 1 hour on high and then turn down to low and cook for an additional 3 hours. Cook until noodles are tender. Remove the cover, cut into serving size pieces and remove with a spatula.